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Poppy Seeds Payasam

Poppy Seeds Payasam is a popular Indian Dessert
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Serves 4


1 cup - grated coconut, fresh/frozen.

1/4 cup - desiccated coconut/copra/kobbari.

1/4 cup - milk.

4 tsp - poppy seeds.

1 tsp - white rice, uncooked.

3 to 4 tbsp - jaggery.

1/2 tsp - elaichi, powdered.

4 to 5 strands - Saffron (optional).

8 to 10 - cashews/almonds (optional).


  1. Dry roast poppy seeds and rice until they turn crisp and lightly change colour.
  2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
  3. Add grated coconut, desiccated coconut, some water and grind to a smooth paste.
  4. Add half a cup of water and strain the paste through a finely perforated strainer. (retain the liquid, as this will make the payasam later).
  5. Transfer the coarse residue into a blender.
  6. Add some water and grind again to a smooth paste.
  7. Repeat steps 4 and 5 about 3-4 times.
  8. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves. Remove from stove.
  9. Dissolve saffron strands in 1/4 cup of warm milk and set aside for 5-10 minutes.
  10. Add powdered elaichi, warm milk with saffron and mix well.
  11. Serve hot.
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Sapana Behl loves cooking and it has been her passion since her childhood. In her blog, Cooking with Sapana, you will find vegetarian Indian and International recipes.

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